From: The Thorough Good Cook

Fish: 10. Salmon a la Genevoise

Put into a stew-pan a good slice of salmon, with mushrooms, shallots, and parsley chopped fine, salt, and spice; add a little red wine and some broth. When stewed put into another stew-pan a piece of butter, rolled in two spoonfuls of flour, which moisten with the liquor of the salmon; and let it boil till reduced ; pour it over the fish, and serve. A little anchovy butter will improve this sauce.

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